Kafta bil Saniyeh – Baked Kafta & Potatoes - Rouba Shahin Middle Eastern Cooking

Ingredients

• 700 grams lamb mince
• 300 grams beef mince
• 2/3 cup fresh basil leaves firmly packed
• 1/2 cup fresh mint leaves firmly packed
• 1/2 cup fresh parsley finely chopped with stems, firmly packed
• 1 small onions roughly chopped (approximately 160 grams)
• 2 tablespoons capsicum paste or 1/2 small red capsicum 80 grams
• chilli fresh or minced 2 whole fresh or 2 teaspoons minced chili - optional
• 1/2 teaspoon bharat spice blend see cook’s note
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and black pepper to taste
• 4 –5 medium potatoes sliced into wedges
• 3 –4 tomatoes skin removed, sliced into rounds
• 1 –2 onions sliced into wedges
• 3 cups water
• 1/3 cup tomato paste
• 2 tablespoons pomegranate molasses